Gray Matters by Stuart Carlson and Jerry Resler for August 30, 2018

Protein and starch. What more could you want?

@BE THIS GUY: Actually, both were fake. I have no idea what was in the so-called ‘fish sticks’, but the tater tots were all breading and no tater…

@Argythree, I used to brown bag it.

Where did they find all those cafeteria worker ladies with the hairnets back in those days? They all looked pretty much alike as if they were scientifically bred to work in schools. The only difference is some were taller than others and some heftier than others, but otherwise it was hard to tell them apart. They all had that “school cafeteria look!” And if you smiled at one of them you just might have gotten an extra big helping of whatever the glop it was they were serving!

I remember the soy burgers, with enough mustard you could hide the taste.

Pizza friday, with a tossed green salad on the side ( 1960s )

if you don’t want your lunch tray to go crashing to the floor, it’s best to keep the items balanced when you carry it to your table

My high school cafeteria in Montreal once a week served the best darned meatloaf I’ve ever tasted. The line ups stretched out the door and down the hall.

Why is it that Tater Tots are one of those foods that most people LOVE, even though they can’t explain why? Kinda like Chef Boyardee Pasta…

And the pizza dough was alway soft from all the grease from the sausage. Sigh.. the good ol’ days.